Yellow Cupcakes with Coconut Cream Cheese Icing

For the cake:
Preheat your oven to 350 F and line a 12-count muffin pan with paper liners.

Into a medium sized bowl sift the flour, baking powder and salt, set aside.

In a large bowl using a mixer, blend together the stick of butter and the 3/4 cup of sugar for 2-3 minutes until light and fluffy. Add one egg in at a time and blend well after each one.

Next add in half of the dry ingredients, blend. Then add half of the half-and-half, blend. Then repeat with the rest of the dry ingredients and half-and-half and mix until incorporated.

Add in the vanilla extract and blend to combine.

Divide the batter among the twelve cupcake liners and bake in a preheated oven for 18-20 minutes. Once baked, remove cupcakes from the pan onto a rack and let them cool completely before frosting.

For the frosting:

Combine the cream cheese and butter in a small bowl. Then add in powdered sugar and coconut extract and mix to combine. If needed, you can thin it out with a couple splashes of half-and-half until desired consistency.

Because of the cream cheese you’ll have to keep cupcakes refrigerated. Simply remove them from the refrigerator about 30 minutes before serving or eat them cold. These are so so good!

Note: You’ll need to double this recipe to make a two layer cake and adjust the baking times to 25 or more minutes or until a tester comes out clean.